I am so happy to be testing another recipe for Vanessa Kimbell’s cook book Prepped. The cook book for time short foodies, due out in May this year! http://Prepped.co.uk
I am testing Mackerel and Dill Pate. I had never made pate of any kind before so didn’t know what to expect. I certainly didn’t expect it to be so easy! This was so quick to make and so delicious, absolutely packed with flavour.
I used ready cooked smoked mackerel, only because I love the smoked flavour but you can cook your own fresh mackerel.
I did have a little difficulty breaking up the mackerel with a fork, probably because I bought ready cooked and its a little tougher but I just put it into the food processor for a couple of quick blitzes.
I used elderflower syrup rather than rhubarb.
Other than that this recipe is great, you could easily halve or double the quantity as needed. Vanessa suggests the pate for a “superb starter” or “sandwich filler”. I would be very happy to have it both ways. I had some on top of a baked potato for dinner, which was so good! My husband and I also enjoyed some spread on toast. I can tell I will be returning to this recipe. This ones definitely a keeper!
Mackerel and Dill Pate
600g cooked mackerel fillets (If baking your own, 600g whole fish yields approximately 300g mackerel, once bones and skin are discarded)
6 tbsp Rhubarb Syrup
Juice of 2 lemons
300g soft full-fat cheese
2 good pinches of sea salt
Fresh ground white pepper to taste
A handful finely chopped dill, plus extra for sprinkling before serving.
1 Place the mackerel fillets into a bowl and break them up with a fork. Regardless of whether you’ve bought the fillets pre packed or baked them yourself, do check through them to ensure there are no stray bones.
2 Add the rhubarb syrup, lemon juice and soft cheese and mix well. Add the salt, pepper, and dill and give it a final good stir.
3 Put mixture into 4 cling-film-lined ramekins (Leave in the fridge for at least 4 hours to set before serving.)